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+ servings

Pecan Pie Cupcakes

Pecan Pie Cupcakes have a gooey pecan pie filling in the middle and are topped with a creamy brown sugar buttercream. 
Course Dessert
Cuisine Southern
Keyword Thanksgiving
Prep Time 2 hours
Cook Time 25 minutes
Servings 18
Calories 488kcal


  • 1 box yellow cake mix, plus ingredients on back of box

Pecan Pie Filling

  • 1/4 cup granulated sugar
  • 1/4 cup packed dark brown sugar
  • 2 tablespoons cornstarch
  • 3/4 cup light corn syrup
  • 4 tablespoons butter, melted
  • 1/2 teaspoon salt
  • 2 eggs, lightly beaten
  • 1 heaping cup chopped pecans
  • 1 teaspoon vanilla extract

Brown Sugar Frosting

  • 3/4 cup packed dark brown sugar
  • 1/4 cup water
  • 1/4 teaspoon salt
  • 1 1/2 cups unsalted butter, softened and divided
  • 4 1/2 to 5 cups powdered sugar
  • 1 tablespoon milk


  • Bake 18 cupcakes according to box directions. Let cool.
  • In a medium saucepan stir together all filling ingredients EXCEPT pecans and vanilla. Bring to a boil. Remove from heat and stir in pecans and vanilla. Pour into a bowl. Let mixture cool on the counter for 10 minutes and then refrigerate for 1 hour.
  • Scoop out the center of each cupcake. Fill with filling.

Make Frosting

  • In a small saucepan, bring brown sugar, water, and salt to a boil. Cook for about 1 minute, stirring to dissolve sugar. Add 1/2 cup butter and stir until melted.  Let mixture cool to room temperature.
  • Combine cooled brown sugar mixture and remaining butter in the bowl of an electric mixer. Beat until smooth.
  • Gradually beat in powdered sugar. Beat in milk.
  • Using a piping bag fitted with a large tip, frost the cupcakes.


Calories: 488kcal